Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1887-02-23
HOTSEWIFEL MATTERS.
WHITE COOKIES.


One cup of butter, two cups of sugar,
four eggs, two tablespoonful of sour
milk, one-half teaspoonful OF soda.
Roll as soft as you can. Flour enough
to make a moderate dough.
CORN STARCH.
One pint of sweet milk. When it
boils put in two tablespoonful of
corn starch, dissolved In milk; three
Of sugar, and little salt. Let it come
to boil, and stir in the whites of
three eggs.
TO COOK OLD FOWLS.
Prepare the same as for roasting;
then boil them three hours in q quart
of water and two tablespoonful of
vinegar, in a covered pot; after which,
roast the fowl in q pan in hot oven
about an hour, The liquor in the
pot should be used in making the
gravy. Should the water boil away
too much, more should be added.
Cooked in this way, the meat is as ten
der as young chicken.
ALMOND CAKE.
One coffee cup of butter, two coffee
cups of sugar, one coffee cup of sweet
milk, three coffee cups of flour, two
teaspoonfuls OF cream of tartar and
one teaspoonful of soda, three tea
spoonfuls Of baking powder will
answer the same purpose, one teacup-
full of blanched almonds, one teacup-
full of extract of bitter almonds. The
white of eight eggs.
CORNSTARCH CAKE.
Two cups sugar, one cup butter,
rubbed to g. cream; one cup milk, two
cups -four, three eggs, whites and yolks
beaten separately; one-half cup corn
starch, two teaspoonfuls cream of tar
tar, sifted well through the -four; one
teaspoonful soda, dissolved in water.
Sift the cOrn-starch with the -four, and
add the last thing. Bake in small tins
and eat while fresh. They dry in two
or three days and become insipid, but
are very nice for twenty-four hours
after they are baked.
WHITE FRUIT CAKE.
One cup of butter, two cups of sugar,
one cup of sweet milk, two and one
half cups of flour, the whites of seven
eggs, two even teaspoonfuls of baking
powder, one pound each of seeded
raisins, figs, dates and blanched al
monGs, and one-quarter Of pound
of citron, all chopped fine. Mix all
thoroughly before adding the fruit.
Put baking powder in the flour and
mix well before adding it to the other
ingredients. Sift little -four over the
fruit before stirring it in. Bake slowly,
and try with splint to see when it is
done.
BROILED SHAD.
Clean, wash and split the fish down
the back. Lay on well-buttered
gridiron, skin upward, and broil over
a clear fire, lifting for g. moment
should it drip on the Goals or brown
into burn. Turn the fish when the
inside is Drowned. When it is done
from twenty to twenty-five minutes
should suffice for fair-sized shad-
lay on a hot platter and rub with a
sauce made by beating a tablespoon
full of butter light with pepper, salt
and fnely-minced parsley, adding, if
you like, a little lemon juice. Garnish
with parsley.
CLAN SOUP.
Put thirty hard CLAIMS in a pot with
two quarts of water, and let them
boil gently for two hours. Then take
out the CLAIMS, chop them fine and re-
turn 30 the pot witch twelve pepper
corns and g. bit of mace, and boil one
hour more. While boiling mix g. small
tablespoonful of butter smooth with
two tablespoonful Of -four, and stir
the mixture into one pint of boiling
milk until it is smooth. When the
CLAIMS are done, strain the soup into
the tureen and stir in the hot thickened
milk.